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A chicken cutlet sandwich with whole-grain bread, layered with lettuce, tomato slices, red onion, and a crispy fried patty, drizzled with sauce. It is held together by a wooden skewer and placed on a white plate with a striped napkin underneath.
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Chicken Cutlet Sandwich

These Chicken Cutlet Sandwiches are freshly breaded, crispy on the outside, juicy on the inside and slathered with a homemade dairy-free ranch dressing. Add your favorite sandwich toppings and prepare to be amazed.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 493kcal
Author: Danielle Lima

Ingredients

Chicken Cutlets

  • 1.5 lbs. boneless skinless chicken breast, butterflied
  • salt and black pepper
  • 1/2 cup Italian breadcrumbs 60g
  • 1/4 cup grated Parmesan cheese 28g
  • 2 eggs, beaten
  • avocado or olive oil spray

Dairy-Free Ranch

  • 1/2 cup dairy-free avocado oil mayonnaise, Primal Kitchen 120g
  • 1/3 cup almond milk 78g
  • 1/2 Tbsp. olive oil
  • 1 tsp. lemon juice
  • 3 Tbsp. fresh dill, chopped (0.5 oz. pack)
  • 1 Tbsp. fresh chives, chopped
  • 1/4 tsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • fresh cracked pepper

Sandwiches

  • romaine or butter lettuce
  • multi-grain bread
  • pickles
  • tomato
  • onion
  • honey mustard

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking oil.
  • Butterfly each chicken breast to create thinner cutlets, and pound each into an even 1/2 inch thickness. Slice in half so you have 2 cutlets per chicken breast and season with salt and black pepper. To make it easy, you'll want 6 - 4oz. chicken cutlets.
  • In a shallow bowl, combine parmesan cheese and breadcrumbs. In a separate bowl, beat the eggs to create your egg wash. 
  • Dip each piece of chicken into the beaten egg mixture, ensuring both sides are coated. Press each side of the chicken cutlet into the Italian bread crumb and parmesan mixture, making sure the coating adheres well.
  • Place the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not touching. You may need to cook in batches if there is not enough room for all your cutlets. 
  • Lightly spray the top of the chicken cutlets with avocado or olive oil spray to help them crisp up.
  • Bake the chicken breast in the preheated oven for 12 minutes, remove from the oven and flip, bake another 2-3 minutes. Remove from the oven, and using a meat thermometer be sure they’re cooked through to an internal temperature of 165 degrees Fahrenheit. 
  • While the chicken cooks, make the ranch dressing. Add everything to a jar and stir to combine. Place in the refrigerator to set while the chicken cooks. Optional, for a chipotle-style ranch add 2 Tbsp. chopped chipotle peppers in adobo sauce. 
  • Once the chicken is cooked through, build a sandwich. Add lettuce, 3 oz. baked chicken cutlet sliced or whole, tomato, onion, pickles, and any other toppings you like, top with 1 Tbsp. (18g) of ranch and top with the second piece of toasted bread. 
  • Optional, add more ranch or your favorite honey mustard. 

Notes

  • 1 sandwich: 2 slices multigrain bread approx. 100 cals each, 1 Tbsp. ranch (18g) and 3 oz. cooked chicken cutlets. I love adding honey mustard on mine as well. I get the honey mustard that is 5 calories per serving. 
  • Ranch makes 12 Tbsp., 18g each. 
  • Nutritional information is an estimate and will vary with substitutions. 

Nutrition

Serving: 1sandwich | Calories: 493kcal | Carbohydrates: 36g | Protein: 39g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 139mg | Sodium: 648mg | Potassium: 563mg | Fiber: 7g | Sugar: 5g
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